Grilled Lamb Chops with Cucumber Relish

A grill pan or cast-iron skillet is a quick way to cook lamb chops. Chef Renee Erickson serves them with a sweet-savory Moroccan-inspired relish that includes pine nuts, golden raisins and lemon. She recommends eating the chops with your hands. "The bones should be picked clean," she says.

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  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 8 double-cut lamb chops (about 4 1/4 pounds)
  • Kosher salt
  • Freshly ground pepper
  • 1 English cucumber, peeled and cut into 1/4-inch dice
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons mint leaves, torn
  • Flaky sea salt, such as Maldon, for serving

How to make this recipe

  1. Rub 1 tablespoon of the oil all over the lamb chops and season generously with kosher salt and pepper. Let stand at room temperature for 30 minutes.

  2. Meanwhile, in a medium bowl, stir the cucumber with the lemon zest, lemon juice, raisins, pine nuts, mint and 1 tablespoon of the oil. Season with kosher salt and pepper.

  3. Heat 2 large grill pans or cast-iron skillets over high heat. Divide the remaining 1 tablespoon of oil between the pans. Add the lamb and cook until nicely browned on both sides and an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare, 12 minutes. Transfer the chops to plates; let rest for 5 minutes.

  4. Sprinkle the lamb chops with flaky sea salt, spoon the cucumber relish on top and serve.

Contributed By Photo © Fredrika Stjärne Published July 2014

460297 recipes/grilled-lamb-chops-cucumber-relish 2014-06-06T17:47:00+00:00 Renee Erickson grilling-barbecuing|barbecue-cookout|easter|fathers-day|mediterranean|moroccan|4|fast|gluten-free|healthy|staff-favorite|weeknight-dinner july-2014 recipes,grilled-lamb-chops-cucumber-relish 460297

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